Roast Red Pepper Polenta

Some polenta tastes bland, not this one!
I jazzed it up with roasted red peppers,
some garlic and dried chives for color.
There's a balance of garlic, pepper and
along with the red pepper it's very good.
Sauteed in butter this is to die for.

Ingredients:
2 cups cold water
1 cup cold milk
1 cup cornmeal
1 roasted red pepper
1 tablespoon white sugar
1 teaspoon dried chives
1/2 teaspoon salt
1/8 teaspoon black pepper
1/8 teaspoon garlic powder
1 cup frozen sweet corn

Directions:
Place water, milk and sugar in a saucepan,
bring to a boil and add in cornmeal, stir.
Chop roasted red pepper in a food processor
and add it into the polenta mixture, stir.
Add in salt, pepper, garlic powder and chives.
Stir, stir, stir, stir for ten minutes.
Removing from heat so as not to burn.
Pour polenta into a glass baking dish.
Shake and smooth to a even out look.
Sprinkle top with frozen sweet corn.
Cover with plastic wrap pressung it right
on top of the polenta to prevent a crust.
Refrigerate overnight.
Remove plastic wrap and cut into 2" squares.
Heat a saute pan and melt in butter.
Saute polenta squares frozen corn side up
to a nice crispy and buttery tasting goodness.
Serve warm.